This was my first attempt at
making butternut squash soup. I found a recipe online that looked good and, as
usual, I ended up doing some tweaking. I added coconut milk to this Roasted
Butternut Squash and Apple Soup recipe, and I was delighted when my husband
called it “restaurant quality.” I took a container to a friend for a second
opinion and she called the soup “past delicious” and “truly fabulous.” Have I
talked you into trying the recipe? I hope so.
Roasted Butternut Squash and
Apple Soup
1 Butternut Squash, about 2
lbs, roasted
(see instructions below)
1 tablespoon olive oil (to
roast squash)
1 tablespoon coconut oil (or
butter)
1 medium onion, diced
2 tart apples, peeled,
seeded, diced
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1/2 teaspoon cumin
3 cups vegetable stock (or
chicken stock)
1 13.5 ounce can coconut milk
For garnish use your choice
of:
Tart apple, diced and tossed
in lemon juice to prevent discoloring
Dollop of sour cream
Jalapeño pepper, sliced very
thin
To roast the squash:
1.
Pre-heat oven
400° F. On a firm surface, cut squash in half, lengthwise. Remove seeds with a
spoon and discard seeds. Coat squash with olive oil. Place squash on a baking
sheet, cut side down.
2.
Roast for
approximately 30 minutes or until soft when a knife is inserted. Remove from
oven and cool.
3.
Scoop out the
pulp into a bowl.
To make the soup:
1.
Melt coconut oil in
a large saucepan. Add onion and sauté until translucent, about 5-7 minutes.
2.
Add roasted
squash, apples, salt, pepper, cinnamon, coriander, ginger, cumin, and stock.
Simmer for 20 minutes. Add coconut milk and bring back to a simmer. Turn off
heat.
3.
Puree in small batches,
using a blender, or a food processor (or an immersion stick blender). Be very
careful when pureeing hot liquids! Do not overfill the blender or food
processor. Serve immediately with garnishes of your choice.
